You may also visit the LCBO Privacy Policy for further details. If you have questions regarding the collection and use of your personal information please contact LCBO’s Freedom of Information and Privacy Office: 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7, or 41. If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. The personal information related to an LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and in compliance with the Freedom of Information and Protection of Privacy Act and will be used for the purpose of providing you with communications and offers from the LCBO.

Make 3 small slits in the pastry with a sharp knife.ħ Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling. Brush with beaten egg and sprinkle with Parmesan. Place remaining puff over filling, overlapping the pastry on the edges. This will create extra lift when it bakes. Brush top of pastry strips with more egg. Let the squash cool for 30-60 minutes, then scoop out the squash from the shell and place in a food processor. Place the square cut side down on a baking sheet and bake for 45-60 minutes or until the square is tender. Cut the strips to fit the rim of the baking dish and lay on the rim. Cut the butternut squash in half and scoop out the seeds in the squash. Brush the rim of the dish with beaten egg. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. Scrape the filling into the dish, mounding it in the middle.Ħ Roll puff pastry into a 12-inch (30-cm) square. Stir into vegetables in the bowl.ĥ Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Season with salt and pepper and chili flakes. Simmer for 1 minute, or until slightly thickened. Remove from heat and slowly stir in stock until smooth. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Add to large bowl with roasted vegetables and turkey.Ĥ For sauce, melt ¼ cup (60 mL) butter in pan. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Reserve vegetables in a large bowl and add smoked turkey.ģ Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Roast for 10 minutes then add Brussels sprouts to sheet. Scatter squash on a baking sheet, reserving sprouts. 2 For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper.

Buttercup squash pie recipe